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Loving my new Paderno 11" Carbon Steel Frying Pan

c
chowgeek Aug 17, 2012 12:05 AM

I had a 10" De Buyer Crepe pan that I loved at first because of its super slick seasonable surface--I refuse to buy anything labeled nonstick, teflon or annodized. Eggs slid around in it like nothing after putting a film of animal fat on it with a paper towel then a pat of butter. I loved this crepe pan for crepes, omelets, pancakes and fried eggs--that is until it started to WARP because it is so thin.

The carbon steel is just too thin in this $25 De Buyer crepe pan. I ended up throwing it away the other day and started researching for a new pan.

I ran across the Paderno carbon steel 11" pan on amazon and saw that it had great reviews. I ordered one the other day for $39 including shipping.

When I opened it up I was really impressed with the craftmanship and weight of it. It's nice and thick--I don't see it warping. It's so slick unlike my cast iron skillet which I used to use for eggs and pancakes.

So I cleaned it up with soap and water and then over some heat, I rubbed it down with home rendered tallow (from ground beef)--both inside and out. I didn't need to season the handle as it is gorgeously speckle painted--*yay*. I repeated the seasoning/oiling of the pan (both inside and out) a few times with more tallow and paper towels.

After that I whisked up a couple eggs, threw a pat of butter in the pan at around 300F. Poured the eggs in and let them set for a few seconds then starting moving the pan back and forth over the burner (like Meryl Streep did in the carbon steel frying pan in the movie Julie & Julia). The egg easily slid all around with no signs whatsoever of sticking. I threw some cheese on after a while and folded it over easily -- it was one of the most delicious omelets I've eaten.

I see this pan being great for scrambled eggs , pancakes and possibly even crepes. (I'll keep you posted on the crepes). I'll probably keep this pan reserved for eggs, pancakes and crepes. Cleanup was a cinch: I just wiped it down with some paper towels--the egg came right off. I did clean it out with antibacterial soap and water after anyways (because I'm kinda careful about bacteria), then simply re-wiped some tallow on it again and stored it.

I am going to use my cast iron skillet for high heat searing (550+ degrees) because I know it won't warp--afraid to do high heat searing on this pan in fear of it warping. That's why I'm saving it for an egg & pancake pan.

Btw, 11" seems to be the perfect size for an omelet, scrambled egg, pancake pan.

Loving this pan.

  1. c
    chowgeek Aug 17, 2012 12:26 AM

    Here's a photo I snapped of the omelette (the first thing I cooked in this pan).

     
    6 Replies
    1. re: chowgeek
      Chemicalkinetics Aug 17, 2012 09:49 AM

      Look really nice. Really.

      I know many of us believe and claim DeBuyer makes great carbon steel pans, and I have one, but I always believe that most carbon steel pans out there are just aren't that different. It is good to see a less expensive, but good quality pan here. Thanks for sharing your experience.

      1. re: Chemicalkinetics
        c
        chowgeek Aug 17, 2012 02:17 PM

        I was going to buy the DeBuyer carbon steel frying pan (despite their thin crepe pan warping severely) because they also got great reviews on Amazon; however, they were much more costly and decided to give the Paderno a try.

        It would be nice to find a crepe pan with as thick metal as this paderno carbon steel frying pan, if they exist.

        1. re: chowgeek
          Sid Post Aug 19, 2012 09:14 AM

          Have you tried the De Buyer Mineral pan. It sounds like you tried their entry level cheap crepe pan.

          1. re: Sid Post
            c
            chowgeek Aug 19, 2012 09:20 AM

            No I haven't. The Mineral pan looks pretty nice just that it was more expensive than the Paderno so I went with the Paderno. Maybe someday I'll try the Mineral pan.

            Side note: I'm loving this carbon steel pan even more. Just fried some burgers in it--they were easier to flip than in my lodge cast iron skillet because of the much lower angle of approach with the spatula due to the sloping sides.

            1. re: chowgeek
              Chemicalkinetics Aug 19, 2012 09:26 AM

              There are some advantages of a thinner crepe pan. A thinner crepe pan cannot handle high heat (rather sudden temperature change), but one should not have to use high heat for making crepe, unlike a frying pan. As such the thinner construction allows better heat response which can be more useful for making crepe.

              1. re: Chemicalkinetics
                c
                chowgeek Aug 19, 2012 09:32 AM

                Yeah I was using the crepe pan for more than crepes--that was the problem I guess.

    2. Chemicalkinetics Aug 17, 2012 12:20 AM

      Thanks for the review.

      < I did clean it out with antibacterial soap and water after anyways>

      A good antibacterial method is to simply dry heat the pan after cleaning. Clean the pan as usual (with or without detergent). Wipe it, but does not have to super dry. Put on stove on about medium heat. This will (1) dry the pan, and (2) disinfect. Just make sure you don't forget the pan is being heated and walked away.

      1 Reply
      1. re: Chemicalkinetics
        c
        chowgeek Aug 17, 2012 12:21 AM

        Thanks for the reply. Yeah I heat it up on the stove after I clean it with soap and water. Then I throw in a little tallow and wipe it down at around 300F.

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